Eye Candy: April Bloomfield's Beard House Dinner

pear and frangipane tart with prunt–armagnac ice cream When April Bloomfield presented her signature brand of rustic and bold European cuisine at the Beard House last month, her menu featured dishes like bacon-wrapped rabbit terrine, acquacotta (get the recipe!), and the above pear and frangipane tart, topped with a prune-armagnac ice cream. View more images from Bloomfield's event.

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Recipe: April Bloomfield's Acquacotta

April Bloomfield's recipe for acquacotta While acquacotta translates to "cooked water," this Tuscan vegetable soup is packed with powerful flavor. April Bloomfield's version features creamy clams and salty slab bacon. Get the recipe here.

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